When I read in Modernist Bread the estimate that baking one loaf generates 100 gallons of CO2 I vowed to find a greener approach to baking. My present solution is to parcook proofed dough in a 1250 watt Panasonic microwave set to 40% power (using plastic or silicone cookware) until the proteins and starches are gelled (measured by ca. 90-95C reading from an instant read thermometer placed in the core of the loaf. The loaf is dumped into a towel that is then used to place the loaf onto the rack of an unheated microwave oven. The oven is set to 400-440 F. Baking times vary from 3 to 12 minutes, depending upon the contents and size of the loaf. The baked state of the loaf is easy to moniter without opening the oven door. The procedure works for quick breads and all manner of fermented loafs. I have not tried to estimate the enegy savings that is provided by this approach but compared to the use of convential ovens I am confident that it is considerable.

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